This roasted sheet pan chicken dinner is fancy enough to feed to guests but still easy enough to make anytime. Chicken and veggies coated with lemon, herbs, and garlic are baked to perfection. This simple no fuss Sheet Pan Lemon Parmesan Chicken with Roasted Potatoes and Green Beans dinner can be ready in under 35 minutes.

Have you tried sheet pan dinners before? They have really been a lifesaver for me. My family loves chicken so I try to come up with different recipes that I know they will enjoy. I marinated the chicken for an hour, the flavors of the chicken, potatoes and green beans are just fantastic. I love the taste of freshly squeezed lemon juice over the finished product. I have been trying to stick with meals that are better for us and easier to make for a weeknight dinner. This sheet pan meal also makes incredible leftovers.

This post was sponsored by NAKANO® Rice Vinegars as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

These crispy, garlicky, easy-to-make smashed potatoes will make repeat appearances at your dinner table for and everyday meals and special occasions.

I really have been trying to eat healthier for the New Year. I am 20 days into the new year and I have been eating more salads daily, plus I like to create healthier sides. I created these very delicious Garlic Smashed Potatoes to go with our Rotisserie chicken.

These Crispy Garlic Smashed Potatoes are creamy in the middle and crispy on the outside, and full of flavor. I swapped out the butter with NAKANO® Seasoned Rice Vinegar Splash-on Roasted Garlic. These potatoes are so delicious and guilt free! They are so easy to make and will be your go-to potatoes when you need a delicious side dish.

Try NAKANO Rice Vinegars to create a better-for-you-meal this New Year.

NAKANO is a flavorful ingredient to have on hand in the kitchen and to use as a healthy substitute following the indulgent holiday season.

NAKANO Rice Vinegars are healthier swaps for many of your favorite condiments. When preparing winter meals, splash on any of the NAKANO Seasoned Rice Vinegars as a savory, low-calorie alternative to high-fat dressings, marinades, oils or butter. Get your coupon here: NAKANO Coupon

Available nationwide in seven delicious and tangy varieties, you can purchase any of the NAKANO Rice Vinegars clean-label and organic offerings at Kroger, Publix, and Walmart. Check out how more recipe swaps:NAKANO Swaps website

Start off by rinsing off potatoes in a colander.

Add potatoes and salt to a medium saucepan covered in water.

Bring to a boil, reduce heat and simmer until potatoes are tender about 20 minutes.

This post is sponsored by the Idaho® Potato Commission in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Be ready for the big game with these delicious BEST Potato Wedges featuring Idaho® Potatoes! They are a winning finger food recipe for your football party! Potato wedges are crispy on the outside, and creamy on the inside! Topped with crisp bacon and melted gooey cheese, and an amazing avocado cream sauce!

The easiest, most flavorful slow cooker mashed potatoes that you will ever make! My kids always request mashed potatoes for special occasions and holiday events. I wanted to have the mashed potatoes all done and ready while my other side dishes were cooking.

I love that these are the easiest, most delicious mashed potatoes that I have ever eaten. I will never go back to boiling potatoes again!

These slow cooker mashed potatoes are beyond delicious and flavorful. Everyone asks for this recipe and can’t stop talking about them.

These potatoes are epic!! You won’t miss boiling potatoes!

Just place your potatoes, butter and chicken broth in a slow cooker and let it do it’s magic!

These cheesy twice baked stuffed potatoes will make your next taco Tuesday a hit!

Taco Tuesday meets Ireland! Hubs loves to buy in bulk! Do you remember the time he bought 50 pounds of potatoes for $7 ?? That’s a serious amount of taters! He could eat potatoes with a side of potatoes, my sweet Irish guy! Since I adore Mexican Food, I thought I would switch up his favorite twice baked potatoes with hearty Taco Stuffed Potatoes. We are eating healthy here with Gardein Beefless Ground!

I have a double whammy, hubs is Irish and loves a bargain! So when 70 pounds of potatoes go on sale for $7.00, he can’t resist buying a couple bags. Even with hundreds of potatoes growing in my garden! Yes he is a meat and potato kind of guy. Potatoes go with everything!

Scroll down to view the BEST Potato Side Dishes! Pure comfort food, your family and guests will be going back for seconds or Threeconds…is that even a word? It will be when you serve these delicious potato sides!

The weather is gorgeous in Maine and everyone is excited celebrating with BBQ’s!

I made this delicious Easy Dill Potato Salad for our friend’s BBQ Party! The only problem was, I forgot to make lunch and everybody was hovering around the table at 2 pm watching me make it. Kind of like puppies waiting to see if I dropped something off of my spoon.. So what could I do, but serve them this in the mean time. It was a hit and I was scared the potato salad would be gone before we got to the party! Thank goodness, I took the bowl away!

What I love about this potato salad is the crunchiness added by the cucumber. It gets better the next day, but I can’t guarantee there will be any leftovers.

RECIPE

INGREDIENTS

8 -10 servings

1 poundred potatoes, cut into 3/4-inch cubes

1/4 cupmayonnaise

2 tablespoonscider vinegar

2 sprigschopped fresh dill, or to taste ( I used dry dill weed)

salt and pepper to taste

1/2cucumber – peeled, seeded, and finely chopped

4green onions, sliced

Directions

Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 12 minutes. Drain and allow to steam dry while you prepare the dressing.

Whisk together the mayonnaise, apple cider vinegar, dill, salt, and pepper. Stir in the cucumber and green onions. Add the warm potatoes to the dressing and toss gently to coat with the dressing. Cover and refrigerate for at least 2 hours before serving.

Every year I make hubs Corned Beef and Cabbage and every year I ask myself why I don’t make it more often, the corned beef always gets gobbled up so quickly, so I go out to the market and buy another corned beef.

This year, I decided to bake my Corned Beef and Cabbage, except lo and behold, we didn’t buy any cabbage…gasp…So I baked the Corned Beef with potatoes and carrots and hubs went to the market to get a head of cabbage.

After everything was nicely baked, I placed all the ingredients in a crock pot, but the cabbage wasn’t cooking quick enough for me, so I placed it all in the oven, oh my my! Hubs said this was THE BEST CORNED BEEF!! Wow after 20 years of making this meal, I will be changing to baked only. The Corned Beef didn’t come with a seasoned packet so I made my own seasoning. Perfection!

We loved ordering these for happy hour at our favorite pub in the Valley. Crispy Potato Skins with melted cheese and crisp bacon topped with sour cream and green onions. So I just had to make them for our Super Bowl appetizer dinner. Hubs always has our home stocked with bags of potatoes, so he was thrilled to see these on the menu. These disappear very quickly, so don’t worry about making too many!

Remember me? The one with the hubs who buys FIFTY POUNDS of potatoes for $7.00 ??? Yeah that’s me… I always have lots of teens coming in and out so I always double my recipes, or bake an extra couple potatoes. It comes in real handy if they are hungry or not. I made these delicious Twice Baked Potatoes with a couple extra baked potatoes. This recipe is for two people, but you can always double the recipe. Recipe is adapted by The Duchess of Fork….Isn’t that a great name for a blog??!!

Preheat oven to 400 degrees. Scrub potatoes and dry completely.
Bake potatoes for 30 minutes. Remove from oven and prick each potato with a fork a few times. Return to oven and bake 30 more minutes.
Allow potatoes to cool long enough to handle. Cut the top of each potato off lengthwise. Remove flesh from top and bottom, leaving enough so that the skin holds up.
In a bowl, mash potato flesh with butter, sour cream, salt, pepper, garlic and 1/2 cup cheddar cheese. Stir until all ingredients are combined.
Press potato filling back into potato skins. Top with remaining cheese.
Lower oven temperature to 375 and bake for an additional 25-30 minutes.

About Me

Hi, I'm Nettie! I’m the author, cook, photographer, traveler and food lover behind the scenes here at Moore or Less Cooking. I just love recipes and I have thousands of incredible recipes to share with you! My Blueberry Skillet Cake has been featured in Taste Of Home Magazine and my Peach Raspberry Pie has won awards! I was born and raised in Southern California and I live with my artist husband.

Never Miss Another Recipe! Join thousands of others that receive new recipes in their inbox each week! It’s free!

Amazon Associates Disclosure

Nettie Moore is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide means for sites to earn advertising fees by advertising and linking to Amazon.com